Who says pasta sauce has to be made with tomatoes! “Nomato” Carrot Beet Pasta Sauce differs in flavor from traditional red tomato sauce but is similar in texture to marinara sauce. You’ll love the bright reddish-orange blend of color and taste from the beets and carrots. Better yet, you get to keep it vegan with the cheesy flavor addition of nutritional yeast.
What is “Nomato”?
“Nomato” means no tomato and is a delicious and healthy alternative to regular pasta sauce for those trying to reduce the intake of nightshade vegetables. What are nightshade vegetables? Nightshades (ex. tomatoes, eggplant, peppers, potatoes, tomatillos, and red spices) may increase inflammation within the body. Some people choose to avoid or limit them in their diets.
Steps to make “Nomato” Carrot Beet Sauce
Chop & dice all of your ingredients. No need to get too fancy with your cuts; they will be going thru a blender once cooked.
An Instant Pot is great to use for this recipe. First, put sauté ingredients, then add water and spices. It will cook for —- minutes. While cooking, heat water for pasta and prepare yourself a side vegetable or salad.
Any pasta will do, but this specialty organic pasta made with red lentils is a real winner!
Pour over your cooked pasta and top with chopped fresh basil.
How do you store “Nomato” Sauce?
I recommend having a few glass jars handy for storage. Use them for storage when making sauces, soups, juices, and smoothies in big batches. This sauce holds well for a week or more in the refrigerator but I find it goes quickly in my home.
Nomato Sauce works well on:
- Pasta with plant-based meatballs.
- Grilled vegetables – asparagus is extra delicious.
- Roasted salmon – great for pescatarians.
- Pizza sauce – with vegan cheese and vegetables.
Yes, you can freeze Nomato Carrot Beet Sauce!
This Carrot Beet Sauce freezes well for up to 3 months. Be sure to use freezer-safe glass jars. No worries, most mason jars are freezer safe!
Check out more of Chef Cindy’s Seasonal Recipes below:
- Sweet Pea Crostini With Mint Gremolata
- Spring Asparagus & Pea Salad with Quinoa and Fresh Herbs
- Celery Root, Carrot & Broccoli Slaw with Avocado Dressing
- Air Fryer Simple Sunchoke Chips Recipe
- Roasted Sunchokes with Lemon & Thyme
“Nomato” Carrot Beet Pasta Sauce differs in flavor from red tomato sauce but has a similar texture to marinara sauce. You’ll especially enjoy this flavorful sauce with a hint of cheesy taste from nutritional yeast. Tastes great on most tomato-based sauce recipes!
- 1 tbsp olive oil
- 1 medium onion, 1 cup diced
- 2 garlic cloves minced
- 4 celery rib, 1 ½ cups chopped
- 5 carrots, 5 cups chopped
- 1 beet, 1 ½ cup chopped (or less)
- 2 tsp sea salt
- 1 tsp dried oregano
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 ½ cup water
- 2 tbsp nutritional yeast
- ½ lemon juiced, 2 tbsp
- fresh pepper
- fresh basil leaves, 1 tablespoon chopped
- Select the sauté button (cooktop – heat a medium saucepot) if using an Instant Pot. Add olive oil.
- Sauté onions for 5 minutes. Add garlic, celery, carrots, beets, and spices. Cook for additional 5 minutes, stirring occasionally. Add water, the cover, and cook under pressure, setting for 15 minutes using the + button to very time (cooktop – 30 minutes). Heat water for pasta.
- When done, carefully release steam. Once depressurized, uncover and let cool a few minutes (cooktop – remove pot cover). Using a ladle, spoon in 2 batches to a Vitamix Blender. Start on low speed and increase speed gradually. Process until desired texture, adding more water for a thinner consistency. Pour into a small pot between each batch.
- Reheat and stir in nutritional yeast, lemon juice, and a few grinds of fresh pepper. Adjust seasonings, if necessary. Cook pasta according to directions.
- Pour on top of cooked pasta. Top with chopped fresh basil and serve.
Keywords: nomato sauce, carrot beet sauce